Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch! Ingredients:
1/2 cup raisins |
1 cup warm water |
1 tablespoon olive oil |
1 small red onion, diced |
1 clove garlic, minced |
1 1/2 teaspoons curry powder |
1/2 teaspoon ground cumin |
1/2 teaspoon dried cilantro |
1/4 teaspoon ground ginger |
2 cups vegetable broth |
1 (15 ounce) can garbanzo beans, drained |
1 cup quinoa |
1/2 cup diced roasted red peppers |
1/4 cup toasted almonds |
salt to taste |
Directions:
1. Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
2. Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
3. Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
4. Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
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